personally, i believe more than anything else in moderation, watching portion sizes, and listening to what our bodies tell us.

if a little more protein, a little less fat or more fat (of the good kinds), and a little less or a little more carbs works--then adjust as necessary. same goes with fitness routines. this week a little more cardio, next week a little more strength & yoga, adjust, rinse and repeat.

what life has shown me is that the more i do the same thing? the less my body will react in ways i want it to. it's a process of constantly tweaking and adjusting.

most of the diet science out there, no matter what philosophy or "plan" they're currently promoting, is just that--promotions. it's not one size fits all. everyone's body reacts differently. therefore we all need different routines.

Bridgewater NJ

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I agree with VABeachCouple. High fat/low carb is the historical human diet and likely best for optimal health. Dozens of books are out on the topic, and finally the studies are being published to validate. A few books: Good Calories, Bad Calories (Gary Taubes), Wheat Belly (William Davis), Grain Brain (David Perlmutter), The Big Fat Surprise (Nina Teicholz). The whole foundation of the low fat diet is based upon shaky, invalidated science.

League City TX

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Today's cover of Time magazine is a refutation of their iconic 1971 cover, which ushered in over 40 years of low-fat high-carb food being rammed down our throats through advertising campaigns, USDA subsidies and school lunch rules, with the result being that we're mostly fat now.

While scientists (including me) have known for quite some time that the real culprit is carbs, it's fantastic to finally see it being accepted as fact instead of a diet fad.

I don't know if this has been posted, but I have found that plain, Greek yogurt can be substituted for sour cream almost anywhere. I use it on baked potatoes (dash of lemon pepper), creamy cucumber salad and so forth. It doesn't work to well as a sub for cream cheese on a bagel.

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I don't know if this qualifies as a recipe or not but here goes:

Everyday I eat two cups of Dannon Light & Fit fat free vanilla yogurt along with 280 grams of mixed fruit. That's literally over 1 pound of food that is as sweet as ice cream and has 350 calories.

If that doesn't fill you up then you have an appetite like a gorilla! : )

Fox River Valley Gardens IL

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I love lentil soup - it's tasty, relatively low cal with high fiber. The community board on w w w myfitnesspal com has some incredible recipes posted. The cauliflower pizza is great!

Albany OR

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Crock pot or stove top: layer black beans (rinsed), white beans (rinsed) on bottom. Slice Polenta (found in either dairy or produce) and layer on top of beans. Slice tomatoes and put them on top of Polenta. Then about 10 minutes before this is heated, cooked; layer baby spinach, kale, etc. on top and drizzle with olive oil. Cook until greens are wilted, but not mushy. You can add pepper and spices to each layer. I don't use salt. I use garlic, Italian spices on the layers. Quantities depend on how much leftovers you'd like. I live in Florida, so I also use the gas grill a lot to cook fresh vegtables and meats. Put chicken or lean porch with fresh mushrooms, cubed squash, tomatoes on skewers and grill. Pour Balsamic dressing over the skewers to marinate first.

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I love Chipotle bowls: brown rice, tomato (mild salsa) with steak or chicken, dumped over a bowl of field greens.

I'll get a roasted turkey breast from the grocery store deli, cut up some pieces and put over a corn tortilla with sprinking of shredded pizza cheese (only 90 kcal/quarter cup).

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